ROASTED CARROT SALAD
Found online; posting for safe keeping...Mix in arugula as needed per serving, as it will become wilted if allowed to sit in the carrot mixture too long. (Time it takes for carrots to cool to room temperature not included in prep/cook times)
Provided by AZPARZYCH
Categories Lunch/Snacks
Time 50m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Preheat an oven to 400 degrees F (200 degrees C).
- Combine the carrots, almonds, and garlic in a mixing bowl.
- Drizzle with the olive oil, then season to taste with salt and pepper.
- Spread out onto an ungreased baking sheet.
- Bake the carrots in the preheated oven until soft and the edges turn brown, about 30 minutes.
- Remove and allow to cool to room temperature.
- Once cool, return the carrots to the mixing bowl, and drizzle with honey and vinegar; toss until coated.
- Add the cranberries and blue cheese; toss again until evenly mixed. Combine with the arugula and serve immediately.
Nutrition Facts : Calories 269.9, Fat 19.3, SaturatedFat 5.2, Cholesterol 14.2, Sodium 371.1, Carbohydrate 19.1, Fiber 5.7, Sugar 8.9, Protein 7.6
CARROT AND FETA SALAD WITH MINT
Time 23m
Yield 8 servings
Number Of Ingredients 11
Steps:
- Make salad dressing by combining the first 7 ingredients in medium to large bowl. Place the carrots in a pot and cover with cold water. Gently boil carrots and until just tender, but still firmly holding their shape, about 2 to 3 minutes. Drain carrots well, cool in ice-cold water, and then drain well again. Add the carrots to the salad dressing, along with the feta, onion and mint. Toss all to combine and serve. Recipe Options: This salad can be readied partially in advance. To do so, make the dressing, and cook and cool the carrots, and keep them separately refrigerated until ready to toss to them together with the feta, onion and mint. To vary this salad, instead of mint, try another fresh herb, such as basil or oregano, or use a mix of fresh herbs. Make miniature (baby) carrot and feta salad with mint by replacing the 2 lbs. of carrots with 2 lbs. of miniature carrots. Boil the carrots whole until just tender, and then cool and toss them into the salad as described for the regular carrots in the recipe.
ROASTED CARROT TART
Steps:
- Preheat oven to 400 degrees F.
- On a gently floured piece of parchment paper, roll out the chilled Pie Dough to a circle about 15 to 16 inches in diameter. Trim it to form an even 14-inch circle. Invert a sheet pan so the flat, bottom side is facing up. Lifting the parchment paper to lift the tart dough, transfer it to the sheet pan. Wrap the pan tightly with plastic wrap, and chill in the refrigerator for at least 30 minutes and up to 3 days.
- In a small bowl, combine the softened chevre, egg yolk, heavy cream, 1/4 teaspoon kosher salt, and 1/8 teaspoon pepper, and stir until smooth. Set aside.
- Cut the carrots, diagonally, into chunks about 2 to 3 inches in length and no wider than 1 inch, and transfer to a large bowl. Slice each onion half into 1/2-inch wide fans and add to the bowl. Toss the vegetables with the olive oil, 3/4 teaspoon kosher salt, and 1/8 teaspoon pepper, and set aside.
- Remove the tart dough from the refrigerator, and using the back of a spoon or a spatula, spread the cheese mixture onto the dough, leaving a 1-inch border around the edges. Use your fingers to gently crimp the edges of the dough, creating a pleated freeform crust. Arrange the vegetables in the middle of the tart, making sure they are in one even layer that covers the cheese mixture beneath.
- In a small bowl, lightly beat the egg white with a fork. Brush the tart edges with the beaten egg white and sprinkle with 1/4 teaspoon sea salt. Bake for 40 to 45 minutes, until the vegetables are deeply caramelized and the crust is a rich golden color, rotating the pan halfway through.
- Remove the tart from the oven and let it cool slightly. Place the chicory leaves in a medium bowl, drizzle with the lemon juice, and toss gently. Sprinkle the herbs over the tart and arrange the chicory leaves on top, leaving a bit of the tart edges peeking through. Sprinkle with 1/2 teaspoon sea salt and serve.
- Place the flour, sugar and salt in the bowl of a food processor, and pulse once or twice to combine. Add the butter and pulse twice more, until the butter is in medium-sized pieces. Steadily pour the ice water into the machine while pulsing it as quickly as you can, until the butter is still visible in large smears and the dough is pushing up the sides of the bowl. It should look like damp bread crumbs. (You may not need to add all the water.)
- Scrape the dough into a large bowl, cover, and refrigerate for at least 1 hour. (The dough will continue to hydrate, but if it still feels powdery and dry, wet your fingertips and flick a little cold water onto the crumbs.) After 1 hour, gently press the dough into a disc and wrap in plastic wrap. Chill for at least 1 hour more before rolling out.
OVEN-ROASTED CARROTS
Boost the flavor of already tasty carrots by oven-roasting them. The panko pecan topping is optional.
Provided by thedailygourmet
Categories Side Dish Vegetables Carrots
Time 25m
Yield 2
Number Of Ingredients 5
Steps:
- Preheat the oven to 425 degrees F (220 degrees C).
- Toss carrots with olive oil and Italian seasoning in a bowl and spread out on a rimmed baking sheet.
- Roast in the preheated oven for 15 minutes. Sprinkle pecans and panko on top and continue roasting until golden, about 5 minutes more. Serve immediately.
Nutrition Facts : Calories 236.9 calories, Carbohydrate 22.6 g, Fat 17.3 g, Fiber 4.8 g, Protein 3.8 g, SaturatedFat 2 g, Sodium 144.6 mg, Sugar 6 g
ROASTED CARROT NICOISE
A healthy, easy, and super simple dinner, this vegetarian take on the classic Niçoise salad keeps the green beans, cherry tomatoes, olives, capers, and perfect hard-cooked egg but swaps the standard tuna for roasted carrots. It also makes a great office lunch to prep ahead on Sunday and enjoy throughout the week.
Provided by Shira Bocar
Categories Food & Cooking Salad Recipes
Time 55m
Number Of Ingredients 11
Steps:
- Preheat oven to 400°F. On a rimmed baking sheet, toss carrots with 2 tablespoons oil; season with salt and pepper. Roast, flipping once, until caramelized, about 25 minutes. Add capers to sheet, toss, and roast until capers just burst, about 5 minutes more.
- Bring a pot of salted water to a boil. Cook beans in batches until just tender, about 3 minutes; transfer to a plate. Add eggs to pot and boil 6 minutes; transfer to an ice bath, then peel and halve. Whisk together vinegar and mustard, then whisk in remaining 1/4 cup oil in a steady stream. Season with salt and pepper.
- Season romaine with salt and pepper; toss with three-quarters of dressing. Divide among 4 bowls; top with carrots, eggs, beans, tomatoes, and olives. Serve, drizzled with more dressing.
SHREDDED CARROT SALAD
Yummy. My dad makes it!
Provided by LuCynda Hansen
Categories Desserts Specialty Dessert Recipes Dessert Salad Recipes
Time P1DT1h10m
Yield 6
Number Of Ingredients 3
Steps:
- In a medium bowl, mix together the carrots and raisins. Fold in the whipped cream until evenly coated. Store in the refrigerator until serving.
Nutrition Facts : Calories 96.9 calories, Carbohydrate 19.2 g, Cholesterol 7.6 mg, Fat 2.5 g, Fiber 2.6 g, Protein 1.4 g, SaturatedFat 1.4 g, Sodium 65.1 mg, Sugar 12.4 g
MINTED CARROT SALAD
Carrots are cooked until tender, grated, and then topped with tomato dressing and mint. Note: You could try using julienne carrots instead of grated, if you like.
Provided by TRYOVER
Categories Salad Vegetable Salad Recipes Carrot Salad Recipes
Time P1DT25m
Yield 6
Number Of Ingredients 9
Steps:
- Bring a large pot of salted water to a boil. Add carrots and cook until tender but still firm. Drain, cool and grate into a large bowl.
- In a small saucepan, whisk together the tomato sauce, oil, sugar, vinegar, mustard and Worcestershire sauce. Bring to a boil, whisking constantly, remove from heat and cool.
- Add onions and mint leaves to the carrots, and pour the dressing over all. Toss until evenly coated and chill for 24 hours before serving.
Nutrition Facts : Calories 375.9 calories, Carbohydrate 53.5 g, Fat 18.6 g, Fiber 5.6 g, Protein 2.1 g, SaturatedFat 2.9 g, Sodium 316.9 mg, Sugar 42.2 g
CARROT, MINT, AND GOLDEN RAISIN SALAD
Mint adds complexity to a traditional shredded carrot and raisin salad.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Number Of Ingredients 6
Steps:
- Grate carrots through the large holes of a box grater or with a food processor using the grater blade. In a medium bowl, combine grated carrots with golden raisins, mint, lemon juice, and olive oil. Season with salt and pepper, and toss to combine well. Serve.
ROASTED CARROT SALAD
Inspired by an incredibly popular salad sold in a local award winning market here in Woodstock, VT. Since they don't give out the recipe, I had to figure it out on my own. But I (and others) believe that my version is infinitely better, and I'm sure you will agree. This light, fresh and healthy salad is perfect for summer days and presents well for BBQ's, potlucks, and dinner parties alike and it is guaranteed to impress and get rave reviews every time.
Provided by Morgan
Categories Carrot Salad
Time 1h30m
Yield 6
Number Of Ingredients 10
Steps:
- Preheat an oven to 400 degrees F (200 degrees C).
- Combine the carrots, almonds, and garlic in a mixing bowl. Drizzle with the olive oil, then season to taste with salt and pepper. Spread out onto an ungreased baking sheet.
- Bake the carrots in the preheated oven until soft and the edges turn brown, about 30 minutes. Remove and allow to cool to room temperature.
- Once cool, return the carrots to the mixing bowl, and drizzle with honey and vinegar; toss until coated. Add the cranberries and blue cheese; toss again until evenly mixed. Combine with the arugula and serve immediately.
Nutrition Facts : Calories 294.6 calories, Carbohydrate 23.8 g, Cholesterol 14.1 mg, Fat 19.7 g, Fiber 5.5 g, Protein 7.6 g, SaturatedFat 5.2 g, Sodium 370.3 mg, Sugar 13.1 g
PUY LENTIL, SPICED ROAST CARROT & FETA SALAD
High in fibre, a good source of iron, vitamin C and it counts as 3 of your 5-a-day - what's not to love about this superhealthy salad?
Provided by Good Food team
Time 40m
Number Of Ingredients 10
Steps:
- Heat the oven to 200C/180C fan/gas 6. In a shallow roasting tin, toss together half the oil, the cumin, carrots and some seasoning. Roast for 25 mins, turning halfway through cooking. Drizzle over the honey, stir and roast for 5 mins more.
- Meanwhile, gently heat the lentils with the onion, lemon juice, remaining oil and some salt and pepper. Allow to cool slightly while the carrots finish cooking.
- Toss the dressed lentils with mint and lamb's lettuce. Lay warm spiced carrots on top and scatter with feta.
Nutrition Facts : Calories 272 calories, Fat 12 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 31 grams carbohydrates, Sugar 15 grams sugar, Fiber 8 grams fiber, Protein 13 grams protein, Sodium 1.3 milligram of sodium
ROASTED CARROT SALAD
Inspired by an incredibly popular salad sold in a local award winning market here in Woodstock, VT. Since they don't give out the recipe, I had to figure it out on my own. But I (and others) believe that my version is infinitely better, and I'm sure you will agree. This light, fresh and healthy salad is perfect for summer days and presents well for BBQ's, potlucks, and dinner parties alike and it is guaranteed to impress and get rave reviews every time.
Provided by Morgan
Categories Carrot Salad
Time 1h30m
Yield 6
Number Of Ingredients 10
Steps:
- Preheat an oven to 400 degrees F (200 degrees C).
- Combine the carrots, almonds, and garlic in a mixing bowl. Drizzle with the olive oil, then season to taste with salt and pepper. Spread out onto an ungreased baking sheet.
- Bake the carrots in the preheated oven until soft and the edges turn brown, about 30 minutes. Remove and allow to cool to room temperature.
- Once cool, return the carrots to the mixing bowl, and drizzle with honey and vinegar; toss until coated. Add the cranberries and blue cheese; toss again until evenly mixed. Combine with the arugula and serve immediately.
Nutrition Facts : Calories 294.6 calories, Carbohydrate 23.8 g, Cholesterol 14.1 mg, Fat 19.7 g, Fiber 5.5 g, Protein 7.6 g, SaturatedFat 5.2 g, Sodium 370.3 mg, Sugar 13.1 g
ROASTED CARROT, FETA AND MINT SALAD
Toss sweet roasted carrots in a light cumin, smoked paprika, and mustard dressing. Sprinkle Feta, black olives and shredded mint leaves over top - and enjoy. For simplicity at mealtime, the salad can be assembled two or three hours ahead -
Provided by Chef mariajane
Categories < 60 Mins
Time 35m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- In an 8-inch baking dish, toss Europe's Best Carrots A La Parisienne with olive oil, salt and pepper. Roast in a preheated 425F oven for 30-35 minutes or until tender. Turn into a shallow serving dish and cool to room temperature.
- For the Dressing, in a small bowl, combine garlic, vinegar, oil, mustard, cumin and paprika. Pour over carrots and toss to combine. Sprinkle feta, olives, and mint over carrots.
- TIPS: Roasted carrots can also be served as a hot dish.
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CARROT SALAD WITH MINT AND DATES - JAMIE GELLER
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Servings 4-6Total Time 25 minsCategory Salads, Lunch, Dinner
- Place the hazelnuts in a small pan set over medium-low heat. Cook, stirring occasionally, until fragrant and lightly browned, 5 to 7 minutes. Remove from the heat and transfer to a small bowl to cool completely, then peel off the skins with your fingers and roughly chop.
- Whisk together the lemon juice, shallot, and olive oil in a small bowl, and season with salt and pepper.
- Grate the carrots on the large holes of a box grater or with a food processor fit with a shredding blade. Combine the grated carrots, toasted hazelnuts, dates, mint, and arugula in a large bowl. Drizzle with the dressing and gently toss to combine. Taste and add more lemon juice, if desired. Divide the salad among plates and serve immediately. (If not serving right away, keep the dressing and salad in separate containers; combine and toss just before serving.) Photography Courtesy Of: Sang An
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